The Perfect Pound Cake

10 Steps to The Perfect Pound Cake

Having tried and failed for YEARS to place with my Pound Cake at the State Fair of Texas, I figured, what's the point....how much rejection can one woman take? It is incredibly hard to place with a Pound Cake, ask any of the women who have spent years banging their heads against the proverbial 'oven door'! 

You may think I'm nuts, but this is what I LOVE about the food competitions at our state fair. Spending twenty plus years gleaning knowledge from some of the best cooks in Texas. The spirited competition is only surface deep, none of the competitor's are out for blood, just a lot of gentle kidding. To be sure we want to win that blue ribbon but we take joy when our friends win for their efforts as well. 

I've said it before, but here it is again if you missed it......these food competitions taught me how to cook, or at least to be a more skilled cook. Visiting with the older members of our close knit group, asking questions, taking to heart that they also had to pay their dues back in the day. Which brings us back to the Pound Cake and that elusive blue ribbon. After twelve years of listening to these wise women and applying their knowledge, I FINALLY WON THAT BLUE RIBBON for Pound Cake! Over the years I slowly picked up the following tips on how to bake the Perfect Pound Cake, I gladly pass them onto you, enjoy!

1. Prepare the recipe as directed using name-brand ingredients. Store brands of sugar are often more finely ground than name brands, yielding more sugar per cup, which can cause the cake to fall. Store brands of butter may contain more liquid fat and flours more hard wheat, making the cake heavy.

2. Measure accurately. Be sure to use dry measuring cups for flour and sugar. Spoon flour into the cups and lightly level with the straight edge of a small offset spatula or knife. Extra sugar or leavening causes a cake to fall; extra flour makes it dry.

3. Have ingredients at room temperature.

4. Beat softened butter, and cream cheese or vegetable shortening, at medium speed with an electric mixer until creamy. Gradually add sugar, continuing to beat until light and fluffy. These steps are important because they whip air into the cake batter so it will rise during baking. Should take you at least 5 minutes.

5. Add eggs, one at a time, beating just until the yolk disappears. Over beating the eggs may cause the batter to overflow the sides of the pan when baked or create a fragile crust that crumbles and separates from the cake as it cools.

6. To prevent the batter from curdling, always add the dry ingredients alternately with the liquid, beginning and ending with the dry ingredients. Mix just until blended after each addition. Over mixing the batter once the flour has been added creates a tough, rubbery cake.

7. Be sure to use the correct type of cake pan. Pound cake recipes calling for a tube pan won’t always fit in a Bundt pan. I learned this the HARD WAY! Although both may measure 10 inches in diameter, each holds a different amount of batter. The same pound cake recipe rises and bakes differently in each pan. When unsure of size, use a cup measure to fill the cake pan with water.

8. Grease cake pans with solid vegetable shortening, such as Crisco, and always dust with flour—a slippery surface keeps the batter from rising to its full volume.

9. Place the cake pan in the center of the oven, and keep the oven door closed until the minimum baking time has passed. If the cake requires more baking, gently close the oven door as soon as possible after testing to prevent jarring and loss of heat—both can cause a cake to fall.

10. After removing from the oven, place the pound cake, still in the pan, on a wire rack and let cool for 10 minutes. This allows the cake to become firm enough to remove from the pan without breaking apart. I also learned this the hard way! Remove pound cake from pan to wire rack, and brush with a sugar glaze.....CRUCIAL!  This ensures a moist pound cake. I brush ALL of my cakes with some sort of glaze....ALWAYS. Let your cake cool completely.

Using these good and sensible tips try your hand at.........

My Blue Ribbon Pound Cake

INGREDIENTS

• 1/2 pound (2 sticks) butter, room temp
• 1/2 cup vegetable shortening, I use Crisco sticks
• 3 cups sugar
• 5 eggs, room temp
• 3 cups all-purpose flour
• 1/2 teaspoon fine salt
• 1/2 teaspoon baking powder
• 1 cup milk, room temp
• 1 teaspoon vanilla extract

GLAZE INGREDIENTS

• ½ cup granulated sugar
• ¼ cup water
• 1 Tbsp. vanilla extract

WHAT TO DO

• Preheat oven to 350 degrees F.
• With a mixer, cream butter and shortening together.
• Add sugar, a little at a time.
• Add eggs, 1 at a time, just barely mixing until you can no longer see the yolk.
• Stir dry ingredients together in a bowl and add to mixer alternately with milk; starting and ending with the flour. 
• Pour into a greased and floured Bundt pan. 
• Bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean.
• Remove from the oven and allow the cake to cool in the pan for 10 minutes while you make the glaze. For the glaze, bring the sugar and water to a boil in a small saucepan. Boil for 1 minute, then remove from the heat and stir in the vanilla. Brush warm cake with glaze until it's all gone. Let the cake cool completely before slicing and serving.

Preheat oven to 350 degrees F.

With a mixer, cream butter and shortening together.

Add sugar, a little at a time.

Add eggs, 1 at a time, just barely mixing until you can no longer see the yolk.

Stir dry ingredients together in a bowl and add to mixer alternately with milk,

starting with the flour and ending with the flour. Mix in vanilla. Pour into a greased and floured bundt pan and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean.

Remove from the oven and allow the cake to cool in the pan for 10 minutes while you make the glaze. For the glaze, bring the sugar and water to a boil in a small saucepan. Boil for 1 minute, then remove from the heat and stir in the vanilla. Brush warm cake with glaze until it's all gone. Let the cake cool completely before slicing and serving.

Try your hand at this traditional pound cake....

.......you'll be glad ya did!

ENJOY!

~THE DOMESTIC CURATOR~

RONDA



Traditional Texas Homecoming Mums

What started out as a simple token of affection from a teenage boy to his sweetheart has morphed into a tradition of gargantuan proportions that, again, proves everything is bigger in Texas. It's the Homecoming Mum my friends, and it's come a long way baby!  

 Our daughter, Elizabeth's official exchange as a Freshman.

E is wearing not only a traditional mum, but a wrist and

 ring mum as well! Her date is wearing his garter mum.

Back in the day, your Homecoming mum was ONE real chrysanthemum flower with only a few attached ribbons. Basically it was a flower you pinned to your dress or blouse. I recall them oh so well, it was a thrill to receive a mum from that special someone.

E and a few friends. Notice my daughter wears her mum around her neck. She can flip it onto her back as she walks down the hall at school. E and two of her friends here are Sophomores, wearing two mums each. On the far right her friend is wearing three flowers, signifying her Junior status.

E with ATTITUDE! I love that polka dot ribbon.

Nowadays, Homecoming Mums in Texas are mammoth, over-the-top silk chrysanthemums covered with flowing ribbons, plush animals and an array of colorful trinkets, whistles and bells that have spawned competition among girls to see whose has the biggest and best mum. Today you can receive mums from not only your  sweetheart but parents and friends as well.

Our son, Jared, and his girlfriend, Amy. This is their

exchange, Amy is a Junior here and Jared a Senior. Notice

the feather boa!

  The mums of Texas are no shrinking violets. As a Freshman your mum carries one chrysanthemum, Sophomores have two and so on until as a Senior your mum has grown to four chrysanthemums. Technology has made it possible for mums to be outfitted with colorful LED lights and connections for iPods or CD players, adding splash with audio and visual capabilities.With so many features, no wonder mums can cost up to $500 if ordered from a florist. Yeah you read that correctly, bizarre but true!

The official Junior exchange of 2011, Elizabeth is SO SICK here.

She missed Homecoming last year and never even wore her mum!

This is Bradley's garter mum, he wore it to school Homecoming Day.

Bradley's mum, notice the white....Seniors wear white mums.

I added their photo, camouflage, graduation hat and a 2012

diploma. Camo signifying his future as a Texas A&M Cadet.

Not surprisingly, many girls or other family members have taken over the responsibility of making their students mum at home.  There is a store here in the Dallas area that sells Homecoming supplies; ribbons, trinkets and other mum necessities. It is a veritable ZOO during the Homecoming season! Still not cheap  BUT cheaper. I am so pleased to have taken advantage of making my daughter's mum. Her mums have been one of a kind and uniquely 'her'.

 Elizabeth's Junior mum, heart shaped using three flowers.

Lots of sparkle, bows, braids and two stuffed bears.

These bears represent her and Bradley, they are wearing 'Pirate'

clothing...our school mascot. Her bear is carrying a french horn, she's in the band, and

Bradley's bear is carrying a gun, we knew he was headed to A&M and then onto the military.

Can you see the miniature mum on E's bear? Bradley's is wearing a miniature garter

mum....she didn't even get to wear it, such a shame.

The traditional 'exchange' of the Homecoming mum involves a boy and girl who plan to attend the Homecoming Dance together. The boy presents a girl with a mum that quite literally reaches the floor and weighs in at almost 30 pounds. She in turn gives her date a smaller mum attached to a garter that he wears on his bicep. This exchange takes place early enough for the couple to wear their mums to school on Friday, to the Homecoming game and dance as well.

A closer look.

 Ribbons covered in 'glitter' stickers, charms, school mascots, ornaments, and chains.

A little photo frame with their picture adorns her mum,
along with a few crystal Christmas ornaments and bows!

I'm looking forward to making Elizabeth's Senior Mum, it's just around the corner. I have ideas, fun ideas, cute ideas, unique ideas...they are hush, hush for the moment! Her boyfriend, Bradley is coming in from A&M for the occasion.....maybe he will even wear his cadet uniform! These Homecoming traditions began in Texas back in the 30's and are still going strong. They are a sign of affection from one individual to another and we embrace them whole-heartedly!

 Check out a few websites and try your creative hand at mum making......you'll be glad ya did!

ENJOY!

the domestic curator ~ ronda

Cupcakes With Buttercream Frosting

Life has been crazy lately. The days that I would love to be cooking, decorating, and blogging, I am busy with life's little crazy moments. The days that I have free, I end up not feeling great or busy playing catch up around the house. This last week I have been shamelessly absent from The Domestic Curator.

Part of last week was spent with Ms.E's boyfriend's family, the Bufords.

Bradley began college and is a Cadet in the Corp at Texas A&M.

We are so proud of him, but Elizabeth will miss her Brad.

Now I have laundry in the wash. I've dusted...ever-so-lightly and the breakfast dishes are in the dishwasher. I have walked through the house, picking up in general and took down all of our Summer flags....I decorate with American flags during the Summer. You can find them in every room of our house. I made 'MeMe's Chicken Salad', every one's favorite. It's in the fridge and  they are on their own for lunch. Now what fun thing can I bake?

I think I will go for something easy and delicious. Cupcakes are a staple in our home, year round. They can be decorated for any occasion.

 

School is about to begin and cupcakes are a great idea for class parties, the teacher's lounge, birthdays,

 HaLLoWeEn and even for the marching band at Friday night football games. This is where our cupcakes will be....Ms. E is a squad leader in the band this year.

We are the Poteet Pirates!!

She will be taking goodies and snacks for the Freshmen on Friday nights.

These trusty recipes for vanilla and chocolate cupcakes are so EASY because they start with a basic boxed cake mix. By adding a few extra ingredients you can turn these cupcakes into a variety of flavors and for any occasion.

Basic Vanilla Cupcakes

Ingredients

• 1 (18.25-oz.) package white/vanilla cake mix with pudding
• 1 1/4 cups buttermilk
• 1/4 cup butter, melted
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• cupcake liners

What To Do

• Beat first 6 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 2 minutes or until batter is smooth, stopping to scrape bowl as needed.
• Place paper baking cups in muffin pans; spoon batter evenly into baking cups, filling each two-thirds full. I always use my trusty ice cream scoop.
• Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 5 minutes; remove cupcakes from pans to wire racks until completely cool.

Basic Chocolate Cupcakes

Ingredients

• 1 (18.25-oz.) package German chocolate cake mix
• 1 (16-oz.) container sour cream
• 1/4 cup butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• Paper baking cups

What To Do

• Preheat oven to 350°. Beat first 5 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 1 to 2 minutes or until smooth, stopping to scrape bowl as needed.
• Place paper baking cups in muffin pans, spoon batter into baking cups, filling two-thirds full.
• Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 5 minutes; remove cupcakes from pans to wire racks, and let cool completely.

Vanilla Buttercream

Ingredients

• 1 (8-oz.) package cream cheese, softened
• 1 cup butter, softened
• 2 (16-oz.) packages powdered sugar
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

What To Do

• Beat cream cheese and butter at medium speed with an electric mixer until creamy. 
• Gradually add powdered sugar and next 3 ingredients, beating at low speed just until blended.
• Increase speed to medium, and beat until well blended and smooth. This icing can be colored using icing color. Decorate and design your cupcakes in a fun fashion.

Caramel Apple Cupcakes can be made

starting with the vanilla cupcake batter.

Gourmet Cupcakes

Now this is where the fun begins, you can take these two cupcake recipes and create almost any flavor, design and theme. Today  cupcakes are showcased at most local bakeries. Do yourself and your pocket book a favor by creating your own gourmet cupcakes. If you can't think of any original ideas of your own.....'GOOGLE' it!

Information is power my friends! If you can master these recipes there is no need to buy cupcakes from the bakery ever again.

Cookies and Cream Cupcakes can be made

starting with the chocolate cupcake batter.

Your possibilities are ENDLESS!

Let your imagination run wild

.......you'll be glad you did!

ENJOY!

The Domestic Curator  
Ronda

Decadent Triple Chocolate Chip Cookies

I am on a mission. A mission to find the ultimate chocolate chip cookie recipe. MY ULTIMATE COOKIE. I am aware that everyone has different ideals and tastes when it comes to their own personal palette, but my goal here is to create THE best chocolate chip cookie recipe ever. Seriously, EVER. For my personal palette, not only does my cookie need to be chewy in the center and crisp around the edges, it also needs that additively toffee-like quality that only the very best CCC's offer. So here it is....recipe #1. How did they fair? Did they meet my criteria as the ULTIMATE CCC? Did I reach my own personal cookie nirvana?

Sadly, no. While this recipe ticked most of my cookie boxes, it was lacking in one area....not enough 'chew-y'. The three different chocolates are quite heavenly for my liking and they have a nice crisp exterior, but not enough chewy center. I will take a few cues from this recipe though, I DO like the variety of chocolate. Now to look for a more chewy center......I'll keep you posted.

However, if you are a fan of a crispy, chocolate-y cookie....THESE ARE FOR YOU! If anyone out their has a favorite Chocolate Chip Cookie recipe they would like to share with the rest of the class, please don't keep us in suspense. We would love to try your recipe!

Decadent Triple Chocolate Chip Cookies

MAKES 7 to 8 DOZEN COOKIES

INGREDIENTS

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons hot water
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chip
• 2 cups milk chocolate chips
• 2 cups dark chocolate chips
• 1 cup chopped walnuts

WHAT TO DO

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. 
• Dissolve baking soda in hot water. Add to batter along with salt.
• Stir in flour, chocolate chips, and nuts.
• Drop by large spoonfuls onto ungreased pans. I use non-stick foil!
• Flatten out the top a bit so your cookies will cook more evenly.
• Bake for 10 minutes in your preheated oven, or until edges are nicely browned.

Give these cookies a try......you'll be glad ya did!

Enjoy!

The Domestic Curator

Ronda

Ranunculus Love Affair

The Byrd Collective

This week’s dose of floral inspiration comes to you from The Byrd Collective. Today it’s all about one of my all time favorite flowers in the world. Although it may sound strange, I fell in love with the Ranunculus about 15 years ago. Mr.P brought home a bouquet of flowers for our 10th Anniversary and hidden in amongst the foliage there I found to my delight these lovely flowers called ranunculus.

 I had of course seen them before, working in the floral trade how could I not? Even though, my heart skipped a funny little beat when I saw these beauties in my own arrangement. The delicious layers of petals that make up this stunning bloom is unrivaled by any other flower.

  

  It is so delicate and refined almost regal somehow. The ranunculus, simply put, is a rare gem in the floral world. 

 

 I try to showcase her in arrangements when I can, usually standing tall above the rest of the flowers. This gorgeous floral arrangement combines hydrangeas, lilacs, Juliet garden roses, Queen Anne’s lace, anemones, bush ivy and of course the ranunculus.



I do believe she steals the show, peaking out above all the rest. A real show-stopper. Get inspired and design your own floral arrangement using the ranunculus........

 

.......you'll be glad ya did!

ENJOY!

GET CREATIVE!!

the domestic curator ~ ronda



Homemade Pizza PARTY!!

 The kids are home for college. It's a cold winter's night. Friends coming to the house for a much needed visit. What to do? Throw a Pizza Party! Young adults love getting in the kitchen and making their own pizza pie. This kind of party is so much fun for everyone. Do all of your prep work ahead of time and then go hide away while your children and their friends have a wonderful Christmas break get-to-gather!

Homemade Pizza

MAKES 2 PIZZAS

INGREDIENTS

Pizza Crust

• Preheat oven to 450 degrees 
• 1 package Active Dry Or Instant Yeast
• 4 cups Bread Flour
• 1 teaspoon Kosher Salt
• 3 tablespoons Extra Virgin Olive Oil
• 1 1/2 cups lukewarm water, 105°F-115°F

WHAT TO DO

• Place flour and salt into the bowl of an electric mixer with the dough attachment. You can also do this by hand. {Link to kneading yeast doughs.}
• Pour some warm, not hot, but around 110 degrees, into a bowl.
• Sprinkle the yeast over the top.
• Now, with the mixer on, drizzle in olive oil. Note that I'm using the dough hook attachment on my mixer.
• Next, pour in the yeast/water mixture and mix it together until it’s just combined.
• Here’s the pizza dough after it’s been mixed. It’s very, very sticky and wet—just the way it should be! 
• Next, lightly oil a medium bowl. Remove the dough from the mixing bowl and hold it in your hands, working the edges downward with your fingers in order to shape it/stretch it into a neat ball. Then toss the dough to lightly coat in olive oil and place it in the bowl. Cover it with plastic wrap, very important!, and store it in the fridge until you need it. This dough can be kept in the fridge for up to three days before making your pizza. Making the dough at least 24 hours in advance is good; “aging” it for a few days before using is even better.

WHEN READY TO MAKE PIZZA: 

• Drizzle a tablespoon or so of olive oil on a large baking sheet and use your fingers to smear it all over the pan.
• Remove HALF the pizza dough from the bowl and lightly flour both sides.
• Pull and stretch on the dough for a minute or two, eventually working it into a thin rectangle or round shape. No rolling necessary; just let the gravity of the dough work in your favor. 
• Once you have it in the general size you want add your favorite ingredients.

          











PIZZA SAUCE INGREDIENTS

• 1 tablespoon vegetable oil
• 1/2 cup chopped onion
• 1 (6 ounce) can tomato paste
• 6 fluid ounces water
• 1/2 teaspoon white sugar
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1/8 teaspoon crushed red pepper flakes

WHAT TO DO

• Heat oil in a small saucepan over medium heat. Saute onion until tender. 
• Stir in tomato paste and water. Season with sugar, salt, black pepper, garlic powder, basil, oregano, marjoram, cumin, chili powder and red pepper flakes. 
• Simmer 30 to 40 minutes.
• You can make your Pizza Sauce ahead of time and keep it in the fridge for up to 5 days. You can also buy a good quality pizza sauce like Rao's.

TO MAKE PIZZA

• Use your favorite pizza ingredients and fresh mozzarella cheese. Lay your dough and ingredients out and let the family loose to create their ultimate pizza! Great idea for a teen pizza party.
• Bake at 450 degrees for 20 minutes, or until crust is golden brown. If you have a pizza stone you can use it instead of an oiled cookie sheet.  

ENJOY!

Have a wonderful weekend!

The Domestic Curator  
Ronda